A Culinary History of Myrtle Beach & the Grand Strand: Fish & Grits, Oyster Roasts and Boiled Peanuts - Couverture souple

Billingsley, Becky

Couverture souple

ISBN 10 : 1609499565 ISBN 13 : 9781609499563

Editeur : History Press, 2013

Synopsis

The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.

Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the turpentine industry gave rise to a sticky sweet potato cooking method; and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

A propos du livre

À propos de l'auteur

Becky Billingsley was a general features, food and restaurant reporter at The Sun News daily newspaper in Myrtle Beach and was the founding editor and journalist for Coastal Carolina Dining magazine. Becky lives in the Socastee area of Myrtle Beach with her husband of 32 years, Matt, and they have two adult sons. Chief Harold D. Buster Hatcher is chief of the Waccamaw Tribe.

Détails de l'édition

• Éditeur: History Press
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 1609499565
• ISBN 13: 9781609499563
• Reliure: Broché
• Nombre de pages: 208
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible